Mixed Up "Pesto-ish"

Tammy Brownlow


This is just my way of preserving what is abundant in the garden today. Nasturtium is a beautiful flowering plant that I started growing last year. The flowers and leaves are edible and lend a unique peppery flavor to any dish you add it to - salads, sauces, and in this case - mixed up pesto.

The combination of greens, herbs, and nuts was so good I just had to share.

I plan on using it as a spread on grilled breads, meats, roasted potatoes, mixed with mayo for sandwiches, and of course a pasta dish or two.

I hope you give this crazy pesto-ish a try... (:

pinch tips: How to Freeze Fish, Meat & Poultry



Makes 1 cup


10 Min


No-Cook or Other


1/2 c
shelled dry roasted and salted pistachios
4 clove
fresh garlic, chopped
1 1/2 c
swiss chard, stemmed
1/4 c
arugula rocket, stemmed
4 Tbsp
basil leaves, fresh
2 Tbsp
flat italian parsley leaves
nasturtium leaves (optional but highly recommended)
1 tsp
olive oil for drizzling - i used about 1/4 cup

Directions Step-By-Step

This is a picture of Nasturtium leaves. My plants haven't bloomed yet. I'll post a picture once they do. The flowers are beautiful and edible as well. I let the flowers run their course to collect the seeds. The leaves have a peppery flavor a little more like radish than arugula - to me anyway (:

If interested, you can purchase seeds online - I went to Burpee.com
Add pistachios to food processor and pulse until chopped.
Add garlic, chard, arugula, basil parsley, naturtium, and salt. Pulse until finely chopped.
Drizzle oil and pulse until desired consistency. Enjoy!

About this Recipe

Course/Dish: Other Sauces, Spreads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy